PASS W/ CONDITIONS
Risk 1 (High)
SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant
January 27, 2022
Complaint Re-Inspection
License #2683476
4
Total Violations
3
Critical
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #1
CRITICAL
Violation Details
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
Why This Matters
Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.
Food Code Requirement
The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.
Specific Requirements
Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.
CDPH Food Code: Section 2-102.11, 2-102.12
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD (CHICKEN 150.9) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER AT HAND WASHING SINK IN DISH WASHING AREA (39.2F), HAND WASHING SINK IN WASHROOM (44.5F), HAND WASHING SINK IN FRONT PREP AREA (68.2F), AND 3-COMPARTMENT SINK (40.8F). INSTRUCTED MANAGER TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE, AT LEAST 100F WATER AT HAND WASHING SINKS AND 110F AT 3-COMPARTMENT SINK. PRIORITY 7-38-030(C) CITATION ISSUED.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER AT HAND WASHING SINK IN DISH WASHING AREA (39.2F), HAND WASHING SINK IN WASHROOM (44.5F), HAND WASHING SINK IN FRONT PREP AREA (68.2F), AND 3-COMPARTMENT SINK (40.8F). INSTRUCTED MANAGER TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE, AT LEAST 100F WATER AT HAND WASHING SINKS AND 110F AT 3-COMPARTMENT SINK. PRIORITY 7-38-030(C) CITATION ISSUED.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection